Asian Salad

• 2 8.5 oz (238 grm). bags pre-cut cole slaw mix
• 2 3 oz (84 grm). packages beef Top Ramen, crushed (save seasoning packets for dressing)
• 1 bunch green onions, chopped
• 1 cup (225 ml) sunflower seeds
• 1 cup (225 ml) sliced almonds, toasted
• 3/4 cup (175 ml) vegetable oil
• 1/3 cup (80 ml) white vinegar
• 1/2 cup (125 ml) sugar
• 3 cooked chicken breasts, chopped (optional)
• lettuce leaves, optional garnish

1. Combine oil, vinegar, sugar and seasoning packets for dressing; set aside.
2. Mix cole slaw mix, crushed Top Ramen, green onions, sunflower seeds, almonds and chicken (if using).
3. Add dressing and mix well.
4. Chill overnight for flavors to blend and ramen noodles to soften.
5. When serving, line bowl with lettuce leaves and fill center with Asian Salad.

bags pre, beef top ramen, green onions, sunflower seeds, almonds, vegetable oil, white vinegar, sugar, chicken breasts, lettuce leaves

Taken from online-cookbook.com/goto/cook/rpage/00126E (may not work)